Thinking thin? You can trim the fat on this Mexican dish

But Devin Alexander trims the fat from this normally hefty Mexican dish by doing just that. She starts with an already relatively lean pork loin or tenderloin, then cuts away any visible fat.

The result is a substantive meal loaded with hunger-subduing protein, and just 7 grams of fat per serving. And Alexander doesn't skimp on flavor, infusing this stew with oregano, cumin, coriander and salsa verde.

This and other low-fat recipes by Alexander appear in "The Biggest Loser Cookbook" (Rodale, 2006), a spinoff from the reality television series of the same name.

Heat a large saucepan over a medium-high flame. Add the oil and heat for 5 to 10 seconds, until hot but not smoking. Add the pork and cook, stirring occasionally, 4 to 6 minutes, or until browned on all sides.

Add the onions and garlic and cook, stirring frequently, 2 to 3 minutes, or until the onions start to soften. Add the chipotles and sauce, oregano, cumin, coriander and bay leaf. Stir to mix.

Add the broth, tomatoes, beans and salsa. Stir well, then bring to a boil.

Reduce heat to low, cover and simmer 45 to 60 minutes, or until the pork if fork tender.